Tex-Mex Chicken & Black Bean Stir-Fry

[kirra]

Tex-Mex Chicken & Black Bean Stir-Fry

Ingredients:

1 or 2 tablespoons mild olive or vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into strips about 1/4-inch thick
1 medium onion, cut into 1/4- to 1/2-inch dice (about 1 cup)
1/2 teaspoon salt
1/2 teaspoon ground cumin, or more to taste
2 teaspoons regular or mild chili powder, or to taste
Pinch smoked chili powder, such as chipotle powder or Spanish smoked paprika
1 cup low-sodium chicken broth
1/2 cup strained or pureed tomatoes
1 1/2 cups cooked black beans, preferably home-cooked or Eden Organic brand, with no added salt, drained
Leaves from 2 or 3 stems cilantro, chopped (3 tablespoons)
Lime wedges, for serving

Preparation:

Add just enough oil to coat the bottom of a large skillet or wok; heat over medium-high heat. When the oil is shimmering, add the chicken in batches; stir-fry each batch for 3 or 4 minutes, until the chicken loses its raw look and some of the pieces are lightly browned. (The chicken will not be cooked through.) Transfer to a platter and repeat to use all of the chicken, adding a little oil before each batch as needed.

Reduce the heat to medium; add the onion and stir-fry for 3 or 4 minutes, until softened. Add the salt, cumin, chili powder and smoked chili powder; stir-fry for 2 minutes, then add the broth and tomatoes. Return the chicken to the skillet or wok, then add the black beans; mix well. Increase the heat to medium-high, if necessary, and bring just to a boil, then reduce the heat and partially cover (with the lid slightly ajar). Cook for 6 to 8 minutes, until the chicken is done throughout, then uncover and add the cilantro. Remove from the heat.

Taste, and adjust the seasoning as needed. Divide among individual plates; serve hot, with lime wedges.

Nutritional Info:
Per serving (based on 6): 286 calories
35 g protein
26 g carbohydrates, 8 g dietary fiber, 3 g sugar
5 g fat, 1 g saturated fat
66 mg cholesterol
292 mg sodium.